MY NEICES ARE GREAT COOKS AND DEBBIE IS OUTSTANDING. WHAT A GREAT FAMILY OF COOKS WE HAVE. ENJOY DAN

ORZO WITH EVERYTHING by MY NEICE DEBBIE ALFANO-FATTORE


Serves 6



INGREDIENTS:



1-1/2 cup orzo (10oz)

1/3 cup packed chopped drained oil-packed sun-dried tomatoes, (Bella-Sun-Luce) brand

5 tablespoons extra virgin olive oil

1/4- cup balsamic vinegar

1/4- cup packed chopped kalamata olives or other brine cured black olives

1 cup finely chopped Arugula (use a whole bag for double recipe)

1/2- cup pine nuts, roasted

1/2- cup fresh basil

1//2 cup freshly graded parmesan, feta, or goat cheese

2 large garlic cloves, minced



DIRECTIONS:



1. Cook orzo in pot boiling water until just tender, but still firm to bite.

2. Drain well.

3. Transfer to large bowl.

4. Add sun-dried tomatoes, oil, vinegar, and olives.

5. Toss to blend.

6. Let stand to cool.

7. Cover and refrigerate. (CAN BE PREPAARED UP TO 6 HOURS AHEAD)

8. Then bring to room temperature.

9. Mix chopped radicchio (arugula) pine nuts, chopped basil, and garlic, into orzo mixture.

10. Season salad to taste with salt and pepper and serve.

RADICCHIO is leaf chicory, sometimes known as Italian chicory. It is a popular vegetable used in salads as well as pastas, risottos, and orzo.



ENJOY DAN: P.T.L.